This cucumber dill salad with avocado is crisp, refreshing, and slightly creamy without relying on sour cream or mayo. Cucumbers, dill, avocado, and red onion are tossed in a simple olive oil and red wine vinegar dressing for an easy side dish that's perfect for warm-weather meals.
For more salad recipes, try my rotisserie dill pickle chicken salad, shrimp orzo salad, blue cheese salad with vinaigrette, salad with smoked turkey, tuna and smoked salmon salad, or mayo-free potato salad.
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Quick Look: Cucumber Dill Salad with Avocado
⏱️ Prep Time: 15 minutes
🍳 Cook Time: 0 minutes
🕒 Total Time: 15 minutes
👥 Servings: 2-4
📊 Calories: ~325 kcal per serving (based on nutrition panel)
🔥 Cook Method: No-cook recipe
👩🍳 Main Ingredients: English cucumber, dill, avocado
⭐ Difficulty: Easy-Chop ingredients and make a quick dressing
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Why You'll Love Cucumber Dill Salad with Avocado
Lighter alternative: Instead of a sour-cream-laden cucumber salad, this one is tossed with a tangy vinaigrette and gets its slight creaminess from diced avocado.
Versatile: You can add tomatoes, feta, olives, or anything else you like to bulk up this make-ahead salad, though it's pretty hardy on its own with the creamy avocado.
Portable: This salad makes a great barbecue or picnic side that can be prepared in advance. See the "FAQs" below for suggestions on how best to do this.
What makes this cucumber dill salad different?
This version uses avocado for natural creaminess instead of sour cream or mayo.
Everyone should have a reliable cucumber side dish in their repertoire, and this cucumber dill salad with avocado is one of them. It barely even counts as a recipe because of its limited ingredients and the utter lack of concentration it requires.
This refreshing salad is ideal for the warmer months but suitable for year-round enjoyment. Crisp yet ever-so-creamy from the avocado, it pairs well with chicken, fish, and even sandwiches.
If you love anything with vinegar (which this salad has), try my vinegar chicken, red wine vinaigrette, or Italian tomato salad.
Jump to:
- Quick Look: Cucumber Dill Salad with Avocado
- Why You'll Love Cucumber Dill Salad with Avocado
- What makes this cucumber dill salad different?
- Key Ingredients
- Variations & Substitutions
- How to Make Cucumber Dill Salad with Avocado
- Pro Tips
- Cucumber Dill Salad with Avocado FAQs
- Related Recipes
- Cucumber Dill Salad with Avocado
Key Ingredients
See the recipe card for full ingredient and quantity information.
- English Cucumber: These cucumbers have a more delicate skin than "regular" cucumbers, so you can leave it on.
- Fresh Dill: For that indispensable pickle flavor that pairs so well with cucumbers.
- Red Wine Vinegar: This gives the salad a distinct flavor, so I recommend it over any substitutes.
- Garlic Powder: This adds a great garlic flavor without being overpowering.
- Avocado: The creamy and addictive element to this salad.
Variations & Substitutions
➢Fresh minced parsley would be a nice addition to the dill.
➢Add tomatoes and olives for a heartier salad.
➢Add some crumbled feta cheese for added creaminess and tang.
➢Replace the red onion with scallions, or use both for more onion flavor.
➢Omit the avocado if you don't like it. You don't need to adjust anything else.
➢Slice the cucumbers as thin (or as thick) as you'd like.
How to Make Cucumber Dill Salad with Avocado
Step 1: Whisk together the dressing ingredients (red wine vinegar, olive oil, garlic powder, salt, and pepper) in a small bowl.
Step 2: Add the sliced cucumber, diced onion, and minced dill to another bowl.
Step 3: Pour the dressing over the cucumbers and toss.
Step 4: Add the diced avocado to the salad and toss again.
Pro Tips
➢Use English cucumbers: They have thinner skins and fewer seeds.
➢Chill for at least 20 minutes: This will give the dressing some time to penetrate the cucumbers; the vinegar will also help sweeten the red onion. You can hold off on adding the avocado until right before serving.
➢Prepare ahead of time: You can prepare this salad up to 4 hours in advance; just don't add the avocado until you're ready to serve.
Cucumber Dill Salad with Avocado FAQs
Yes, you can make it up to 4 hours in advance. For the avocado, either add it right before serving and toss, or submerge it in the vinaigrette to prevent it from turning brown (place the salad in a small-ish bowl, so the excess vinaigrette forms a "pool" at the bottom for the avocado).
If you add it along with the other ingredients, the avocado can break down and coat the cucumbers. Adding it at the end and tossing it lightly helps it retain its shape.
Refrigerator: Although it's best eaten fresh, you can store this in the fridge for up to 1 day (as leftovers) after removing the avocado. The cucumbers will be softer and the onion a little cloudy, but it's fine to eat. You can add fresh avocado to it.
Related Recipes
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Cucumber Dill Salad with Avocado
Ingredients
For the Dressing
- 3 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (Note 1)
- Ground black pepper
For the Salad
- 1 English cucumber skin-on, sliced into roughly ¼" rounds
- ⅓ cup red onion peeled and sliced thinly
- 2 tablespoons fresh dill minced
- ½-1 avocado peeled and cut into small chunks
Instructions
- Whisk together the ingredients for the dressing in a small bowl. Set aside.
- Add the cucumber, red onion, and dill to a large bowl. Pour the dressing over it and toss. Add the avocado and toss once more, carefully, to keep the avocado in tact.
- Taste for salt and add more if needed. You can also adjust by adding more garlic powder, olive oil, and vinegar. Chill for at least 20 minutes for better flavor. Enjoy!
Notes
- You can chill this salad for up to 4 hours. Hold off on adding the avocado until you're ready to serve, or submerge it in the vinaigrette to prevent it from turning brown (place the salad in a small-ish bowl, so the excess vinaigrette forms a "pool" at the bottom for the avocado to sit in).
Nutrition
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Creamy, crunchy, and so refreshing. Love it!